Mini Scottish Coconut and Jam Tarts

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A crisp shortbread pastry shell, a layer of jam and a buttery coconut filling combine to create these Mini Scottish Coconut and Jam Tarts. Based off a classic Scottish bakery treat, these are so easy to make and even easier to eat. My recipe below features a homemade shortcrust pastry recipe, but store bought is fine too!

So many Scottish bakery treats seem to contain coconut, and I take absolutely NO issue with that at all. From snowballs to macaroons, coconut treats are often my favourite. These are no exception. They are traditionally made a little bigger, but I use a deep muffin tin (like these ones) to create miniature versions that don’t require specialist equipment. The recipe makes about 12, but feel free to double it for a party/bake sale!

The filling is made with only a few ingredients, keeping this bake super simple. The key to perfect shortcrust is keeping your ingredients cold. You could make the pastry ahead and chill it for when you need it. Alternatively, even letting the pastry chill for 10 mins while you prep the rest is enough. I use basic cookie cutters to cut my pastry (like these) before placing in the oiled muffin holes.

These Mini Scottish Coconut and Jam Tarts are a perfect easy treat. For more sweet pastry ideas check out these Copycat McDonald’s Apple Pies or this 4 Ingredient Salted Caramel and Chocolate Tart. For more baking inspiration, head on over to my Instagram.

Mini Scottish Coconut and Jam Tarts

A shortcrust pastry tart shell is filled with jam and a buttery coconut filling for a delicious, classic treat. Make your own pastry or buy it, but make sure it's nice and cold before baking! Use any jam you prefer and get ready to eat half a batch in one sitting if you're anything like me.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Author: Florence Jackson

Ingredients

• 100 g Unsalted Butter Cold, Cubed
• 220 g Plain Flour
• 2 tbsp Water Cold

For the Tart Filling:

• 6 tsp Raspberry Jam
• 1 Medium Egg
• 70 g Desiccated Coconut
• 50 g Granulated Sugar
• 30 g Unsalted Butter Melted
• 1 tsp Vanilla Extract

Instructions

• If making your own pastry. Do this first by using either a food processor, or your fingertips to rub together the flour and butter until the mixture resembles breadcrumbs. Gradually add in the water until a dough forms. Chill until ready to use.
• Preheat the oven to 190C/170C Fan/Gas 5. Prep a 12 hole muffin tin by spritzing with oil/brushing with butter.
• Combine the egg, coconut, sugar, vanilla and melted butter (ensuring it has cooled a little) in a small bowl.
• Roll the pastry to 1/2 inch thick, and cut out rings using a cookie cutter (3.5 inch diameter). Place into the muffin holes.
• Add about 1/2 tsp jam into each pastry case. Spread evenly before adding about 1/2 – 1 tbsp of the coconut filling to each.
• Bake for approx 20 minutes, until the tops of the coconut filling are golden brown and the pastry looks cooked. Let cool on a wire rack before using a knife to slide the tarts out and serving (the filling will stay warm for a while).